A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called “Hungarics”

An evidence in the form of a short deduction applying few thermodynamic and mathematic simplifications and inaccuracy is given for the elution behaviour of homologous series members (e.g., n-hydrocarbons) under isotherm and linear temperature programmed gas chromatographic conditions. Experimental proof is presented to support the statements of the theoretical implication. A precise and uniformly applicable PTRI measurement process is described by using two model solutions that make the results proper for generalization. The capability of the aroma-spectra method of solving identification and recognition tasks is demonstrated.